Wednesday, October 17, 2012

With the holiday entertaining season getting closer with
each falling leaf, it’s time to start thinking about those easy, yet still kind
of fancy, snack recipes. These sweet, salty, spicy, party nuts are simple to
make, and will rival those expensive blends at the local Foodies-R-Us.

I find this technique much easier than the stovetop pan
method. You’ll get beautiful, perfectly frosted nuts that are roasted evenly,
with no bitter burned spots. Speaking of which, I played it pretty safe with
the cooking times, so you may be able to go a few minutes longer for a deeper
roast, but, don’t get greedy.

By the way, I always upload these videos to YouTube before I
publish the blog post, and I just finished reading the first few comments. Wow,
they sure have some wild imaginations over there! They claim the video is
loaded with innuendos and lowbrow, double entendre-based humor. How dare they!
They’re LOL’ing, ROFL’ing, and LMFAO’ing all over perfectly innocent recipe
directions. It’s nuts.

34 comments:

Hi Chef John, love these mixed nuts! I have walnuts, almonds and cashews at home and these are all raw. I am just wondering why in your recipe the walnuts and pecans used are raw while the almonds and cashews are roasted. I'd like to make some this weekend and would appreciate your advice. Many thanks!

This sounds like it would be delicious on some roasted pumpkin seeds! I'm guessing the roasting times would be different since as I recall pumpkin seeds take closer to 45 minutes to roast. Would that be too long for the glaze? Maybe I could add the glaze closer to the end of roasting time.